General thread for posting your cooking process/food you ma…

General thread for posting your cooking process/food you made.

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𓀐 @L9eW9zf~: Mmm, so tender+

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𓀐 @j7=xk3XF: Veal tongue and how the stock was made (fennel, green onions, black pepper grains, white wine, cherry tomatoes, carrot and celery + salt)+

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𓀐 @Sb~yYq+E: Vegemite and Jarlsberg crumpets with a fresh pot o tea.+

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𓀐 @bmSq?~98: I wanted to expand on the crunchy quinoa previous recipe and came up with this random idea which I rushed for lunch, since I had a spare hour. I cooked the quinoa in the veal tongue stock (I ate it yesterday for dinner) and when it was cooked, rested and fluffed, I mixed it with salt and oil and roasted it in the ventilated oven at 190°C. I then blended a roasted red bell pepper and boiled peas to make a purèe to use as a base for the quinoa, then I decorated with peas I reserved and added an o…+

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𓀐 @uN2BdRbe: Cute bun blankie :3 They look delicious+ 1

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𓀐 @yMgJFEwD: Thanks, they were vert soft and tasty.+

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𓀐 @FLd?NC9S: Not my pic (didn't take one) but I made the same thing today. Happy Liberty Day, frens.+

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𓀐 @2t_ey9nD: About the fried guacamole. It was pretty much a joke thing that I was asked to do. It was pretty good though. Guacamole mixed with bacon bits and coated with panko. The sauce is basically ranch and smoked jalapeno+ 1

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𓀐 @gAveCK7c: Would you make it again? Sounds gross but I agree it’d be really tasty, yours look well made+

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𓀐 @LKzK6RpR: Çılbır and roast potatoes+ 1

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𓀐 @Fu+oMf+d: I’ve never had yogurt with eggs before, does you chop the eggs up into it and mix? I just looked that dish up and the flavor combo sounds great, and your taters look really good Exciting, good luck!+

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𓀐 @TsgjJRA8: was just fucking around with stuff i had already since i thawed some sauce for spaghetti i ended up not making >saute onions and garlic >brown 1lb ground beef >combine them and add ~16oz homemade smoked tomato sauce, simmer for a few >add metric fuckton of red pepper flakes, add cumin and costco taco seasoning >add plain jasmine rice i made yesterday+

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𓀐 @RzssdGnH: Does it look ugly as hell? YES Is it good and tasty? HELL YES No green sauces, no bullshit super thin slices, just maldon salt and EVO oil with a bowl of the hot stock on the side with the boiled veggies to drink/eat because it’s fucking cold, like there are 9 degrees outside I need to warm my belly not good looking food.+ 2

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𓀐 @?RMh6yA2: Why are you eating boiled baby cow tongues? Thats nasty bro. Can't you afford real meat?+

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𓀐 @MQEGgscQ: Just so you can see how a tongue with effort looks like. This one has green sauce (parsley) and has been lacquered with tamari sauce and put under the broiler.+

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𓀐 @kCYc~YoL: This nigga eating ash+ 1

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𓀐 @JLpZ4+3i: There is a schizo take for everything and one of them is that wood ash is like a super food for plants and shit and thats why our ancestors were better because they burned wood and rhe old plants after each harvest and planted in the ashes and dirt. I remember that coast to coast am episode everytime i accidently wood ash my food cooking in a camp fire.+

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𓀐 @ok6Em6SR: Fried guacamole+ 4

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𓀐 @np3-pRS=: hahaha anon what the hell+

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𓀐 @NhTCYKxy: Sauteyed bean sprouts, sardines, and chopped spring onions. With crispy gyoza and rice. I dig it. Feels like its missing a side of wings or something, though.+

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𓀐 @jREFgEZW: No.+

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𓀐 @kUwDqhTC: Why would you do this? WHY?+

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𓀐 @E+FYehaM: getting the hang of sourdough+ 1

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𓀐 @swMj?o~P: Looking at this makes me want to expand my cooking repertoire to include soups. Something creamy with little chunks of stuff to scoop up with slices of fresh bread. You make the bread, I'll make the soup... After we eat, we'll experiment in bed and see what bready soup sex is like.+

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𓀐 @x-QE2ea7: macaroni and cheese, ground beef, pinto beans, and eggs+

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𓀐 @=ue5kadK: Linguine with butternut-parmesan sauce on a horse meat broth base, garnished with fresh parsley and basil leaves.+ 2

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𓀐 @3MChdgy5: horse broth+

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𓀐 @cEmNko4e: why did you plate the pasta and then just dump sauce on top?+

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𓀐 @Ua4srnW_: First attempt at chicken marsala. Wish me luck!+ 2

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𓀐 @v8HN9M3X: fuck guys its so fkn good i forgot to post plate up...+ 1

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𓀐 @PtSvCDWr: also, check out my little brother on stage with alton brown. https://files.catbox.moe/oatbzz.mp4+

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𓀐 @oC436Kk_: How would you plate it?+

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𓀐 @o_g=kW7m: made lamb stomach and banana leaf to hit my iron and protein at the same time. It really fills the stomach (: Organ meat is super cheap and it's really tasty.+ 1

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𓀐 @y8EMsMdA: >Organ meat is super cheap and it's really tasty. This, love me some heart, especially chicken or cow.+

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𓀐 @BPkVR-gU: I need a pan for roasts bros. I’m using my 28” fry pan to make this braised veal chuck and it weights a ton I was scared to break the handle. This pan is expensive, I’m scared+ 1

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𓀐 @Em_q*22N: https://files.catbox.moe/qxb8cd.mp4 Braised veal chuck (I think it's the correct name but in Italian it's called reale di vitello) and its reduced sauce. Steamed red potatoes crushed with the fork and mixed with salt and the glossy sauce. The sauce is white wine (I have problems with digesting cooked red wine in these heavy dishes), carrots, tomato paste, ghee, rosemary, pepper and tamari. I wanted to use dried shiitake but couldn't. The plating and everything at the end looks ass but it tasted damn good and was ultra tender even though I couldn't film it because I needed two hands to show it properly instead of holding the phone. Another one of these dishes I have to rush and make with 75% love because of logistic issues at home. One day I will unleash my full potential, hopefully... Ps. the pan was ok at the end, the lid actually is not 100% flat but has a 1-2mm light under and wobbles a bit. I think it's ok but I will think about it for days and suffer since it was never used before today and it costed 30€.+

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𓀐 @A9r9BrnG: Thanks anon, but... >rice There's no rice in that dish O_O If you mean why I eat rice instead of pasta, as an Italian, the answer is: because that's what Il Duce wanted. Secondly, because I can't eat gluten because of my permeability issues in the gut, I'm not intolerant or anything, so I have to rely on rice because it's 100% fine with me. I also eat quinoa and buckwheat as grains but of course nothing beats pasta. Unlucky me, I guess, also coffee is forbidden and had to waste 2 years of studies and 1500€ of coffee equipment while I was training to become a roaster. Ps. Cuckbox doesn't load anything right now+

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𓀐 @uEcAC=W4: One of those nights, fellas. >Buncha stuff been in the fridge too long >INTO THE WOK WITH IT. You might think the star of the champloo is the bag of wrong shrimp I bought or maybe the old side of rice that was never eaten from like 2 weeks ago but truth is, it's the seasoning! avocado, sesame, truffle oil into the wok minced garlic cloves and a habanero in to sizzle oyster sauce and ~1tbsp butter in crumble up some dried curry leaves in throw in the whole bag of wrong shrimp (too big and have the shells on) maggi notsoy seasoning in splash of worcester, scotch bonnet pepper sauce, small amount of classic stir fry sauce sprinkle on small amount of badia jerk powder and 5-spice powder sprinkle on sazon and savory salt mix n cook till shrimp are cooked mix in container of old, cooked white rice keep mixing n cooking beat 1 egg and mix it in till fully cooked transfer slop to dish and enjoy. Tastes like spicy and exotic street food you might find in the caribbean or the brown parts of Asia.+

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𓀐 @TQ=h*V-X: that ‘roni looks hella yellow+

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𓀐 @JzTbEFnf: Did salmon tonight+ 1

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𓀐 @EFJw8AZh: Nice, what’s in the sauce? Does the extraction increase the flavor? I tried to saffron cooking with saffron a few times but never noticed much taste impact, however I never did any sort of extraction.+

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𓀐 @tTAa73ab: Pita bread 'za. It was alright but definitely too much cheese for such a thin base.+

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𓀐 @_vv33j5p: Hey kids, try and stay sober, alright?+

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𓀐 @v5ZQXWn=: The richness of the koshihikari, the sweetness, the boldness and the texture achieved by the donabe cooking fused with the umami packed porcini mushrooms enhanced by a reduction of tamari sauce made this simple dish a flavor bomb, especially when eating the rice with crunchy seaweed.+

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𓀐 @TiQrXcJj: hmm, ig i'll ask here since i dont wanna kill a thread for it anyways, a burger food truck wants me to come in for an interview, and i'm terrified of fucking up since i never worked in any food industry or cooked for anyone else [my resume has an entry called "basic cooking skills" lmao] and as a bonus, i've never worked with beef... most of my experience is various bread products and, like, asian poultry stuff i'm so fucked on this job, aren't i? :)+

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𓀐 @iaz*uQAd: breakfast. i cooked a pork shoulder in the crock pot for 10 hours with a bunch of shit that i blended into a sauce after. they fuck, but theyre not as good as actual carnitas.+

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𓀐 @~8r7C5m9: Porcini mushrooms risotto edition. General thread for posting your cooking process/food you made.+ 22

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𓀐 @yAuCDBci: I had tacos again last night.+

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𓀐 @nny8zwUo: nipponese teishoku meal+ 6

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𓀐 @XXQu2p8U: You forgot to move your piss bottle out of the picture.+ 1

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𓀐 @v4NY9aMZ: you are SO FUNNY anon updoots+

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𓀐 @Zeapg3L+: This is pants . . why did you post this? Obviously we can't tell how it tastes but I hope it has a strong mushroom flavour, I have always had problems with risottos, getting the creamy rice and the other ingredients cooked. >inb4 skill issue. Here is a fried rice dish I made a while ago (can't recall if I made a cook-a-long with it?) Long grain rice, peppers, egg, peas and slices of gammon, with usual chinese type seasonings. I find there is more leeway with fried rice than there is with risotto, so I avoid the later.+ 3

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𓀐 @+J?NxQt=: Calling something pants in the same post with that hobo stew is ironic.+

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𓀐 @yBb*2GGi: >Obviously we can't tell how it tastes but I hope it has a strong mushroom flavour It tasted good, mushrooms and fresh herbal notes from the parsley, also the stock was made with (also) fennel and cherry tomatoes so it had a bit of acidity and subtle anise note, that's why I didn't add white wine to deglaze the pan. Of course it would need the butter and the onion to complete the profile, as this is a rich kind of risotto imho, you want a bold flavor, but again considered that I didn't also add parmigiano cheese I got an imho good result. If I compare it to the previous fresh porcini mushrooms rice I made by sautéeing the mushrooms in the ghee and browning them + mixing them with the donabe cooked koshihikari, the risotto was more delicate which is insane lol. The Japanese rices with their buttery texture make up A LOT for the lack of certain ingredients, too bad I can't use them to make risotto. >I have always had problems with risottos, getting the creamy rice and the other ingredients cooked. >inb4 skill issue. You certainly need the skill because risotto has its rules and you actually have to babysit the pan for 15-17 minutes, however the key moment is the mantecatura process in the end which has to be done off the stove and you need to aerate the rice my vigorously mixing it and flipping the pan to create the emulsion between the stock, the fat that you add for this process (fridge cold butter) and the grated cheese (which is optional but it helps). Also let the rice rest 1 minute before mantecatura. However...if you use a non suitable or low quality rice, you won't get a good risotto. I used a cross breed supermarket carnaroli and as I said above it took me 2 tries to conclude that it's not good risotto rice. It's good rice per sè, but not good risotto rice for creamy all'onda results. When you buy Carnaroli, ALWAYS buy the good stuff labelled Carnaroli Classico. It's not cheap, but it pays.+ 1

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𓀐 @jb3x5pNB: >However...if you use a non suitable or low quality rice, you won't get a good risotto. I never went for the top notch stuff, just alborio but like you said 'you have to babysit the pan' more and that's why I kind of moved onto fried rice dishes, rather than risottos. I do often make a rather British fried rice dish which is pretty tasty and perhaps in the next week or so, I will make a cook-a-long thread (but I will have to hide the fact it is British, for obvious reasons). Thanks for your insight.+

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𓀐 @XFjQqJQ*: I made dried porcini mushrooms risotto using the fake Carnaroli. It’s not as creamy as I wanted but considered that there’s not butter and parmigiano, i thinks that I achieved a respectable result imho. Next time I’ll try with ghee but without milk solids it’s difficult to achieve a good emulsion. I accept the challenge. Thank you anon Looks good+ 10

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𓀐 @n3QhH7WG: >no butter Because of your schizo diet?+ 2

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𓀐 @~McNeypb: I'm not following any diet, I just avoid eating what hurts me. I stopped eating cow milk and derivates (ghee is ok since it's 100% fat) because of the pro inflammatory effects on my fucked up inflammatory condition, the same goes for gluten and pork meat, however next month I'll start reintroducing gluten again slowly starting with half a dose of pasta. I'll go back eating butter and some cheese again, don't worry. You know, eating with restrictions like I did really forced me to learn how to cook and achieve the results you take for granted by actually studying the science behind emulsions and things alike, especially when you want to achieve the same/similar result using different ingredients.+ 1

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𓀐 @Y9fke273: Why did you stop the blood type diet?+

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𓀐 @QtzFHbCM: https://files.catbox.moe/m5nr1v.MP4 Also after only 2 risotto dishes I can safely conclude that this cross breed Carnaroli rice is not good. It doesn't release enough starch, it keeps its shape and stays al dente, which is nice and expected, but if it doesn't release starch then it simply is not a good risotto rice. I'll give the two vaccum sealed portioned bags to my parents and I'll straight buy the high quality stuff, like Acquerello or Riserva San Massimo. The procedure is correct, the mantecatura sounds are correct...I didn't make mistakes. >:( Because it didn't work. I had some positive results but after a reasonable amount of trying it and learning how my body works, I understood that the symptoms I'm experiencing are not caused by what I eat.+ 6

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𓀐 @UDGytCtK: Holy fucking shit catbox never work. >>>/wsg/6265429+ 5

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𓀐 @j_H_KMJY: If there’s copyright music it won’t work v. annoyinge+ 4

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𓀐 @vLyw3TMW: It has no music, just the ambient sounds from the original clips. :( Arborio is a good choice for risotto, it’s one of the most used rices. Compared to Carnaroli it’s more creamy as it releases the starch quickly, however it doesn’t hold its shape as well as Carnaroli so it’s easy to overcook it and it doesn’t stay al dente. It’s a matter of tastes, Carnaroli it’s usually considered the best restaurant quality rice for risotto but it has to be Carnaroli Classico, there’s no exception. Both for Arborio and Carnaroli, always buy from the producer directly, it’s the only way to ensure that you get good stuff, as always, because supermarket rice is not as good. It’s the same as buying supermarket coffee vs freshly roasted coffee from a roaster, the supermarket products are of inferior quality because they have to be cheap. Considered that rice is inexpensive, I don’t get why people in Italy would buy supermarket stuff (yeah like I did lmao) but I get why someone living outside Italy can have difficulties accessing high quality products, however I can guarantee that virtually all rice producers ships in EU without problems.+ 3

/cooking